Starch is a part of flour, flour and starch have the same form, but there are many differences in nature, composition, appearance, feel and cooking effect.

Starch is not flour, starch from potatoes, corn, sweet potatoes and other plants will be extracted from the starch material, later processed glucose polymer, the appearance of white color, fine texture, can be used to make soup, thickening the use of flour is made from wheat milling, usually used to make steamed bread and other staple foods, generally speaking, the north to eat flour a little more.

Expanded Information:

Starch, in addition to food, is used industrially to make alcohol, dextrin, glucose, maltose, etc. It is also used in the preparation of printing paste, sizing of textiles, gluing of paper, and compression of tablets of drugs. Starch is insoluble in cold water, but and water *** with heating to the boiling point, it will form a paste slurry, commonly known as paste, which is also known as the paste of starch.

The thickening in cooking, is also the use of starch paste, so that the dish package juice evenly. When the starch is diluted and processed, it initially forms a variable starch, and then it forms a water-soluble dextrin.